by: Max M Rasmussen

Roasted Garlic Paste

A condiment that can be stirred into sauces, stuffing and gravy, and just about everything else that is creamy in texture. makes for a much milder sweeter flavor than raw garlic. Is also great for spicing when doing sous vide.


  • 6 whole heads of garlic


Put the the whole garlics into a covered pan with ½ cm (1/4 inch) water in the bottom.

Bake at 160°C (320°C) for about 1 hour until they are completely soft.

Cut them in half through the cloves.

Press out the soft tissue from the browned garlic into a sieve.

Push them through the strainer with a sauces spoon, so you get your mass as creamy as possible.

Can be stored covered in the refrigerator for up to a week.